ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT
Grand Prize Winner: Chicken!!
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Rotisserie Chicken:
- Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
- Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more, for a good flavor.
- Preheat oven to 350 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
- Yucca Root:
- After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
- Aji sauce:
- Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
- Cheese sauce:
- Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
- Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers.
YUCCA FRIES
Steps:
- In medium Dutch oven heat oil to 350 degrees F.
- Place all spices in mixing bowl, and combine thoroughly.
- Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
- Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.
FRIED YUCCA
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Method:
- Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.
FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE
This is a delicious alternative to French fried potatoes. Dip the fried yucca in the accompanying green sauce. You'll love it!
Provided by Pneuma66
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
- Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
- Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.
Nutrition Facts : Calories 205, Fat 19.9, SaturatedFat 2.2, Cholesterol 4.8, Sodium 290.6, Carbohydrate 7, Fiber 1, Sugar 2, Protein 1.1
CRISPY YUCA FRIES
Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.
Provided by Chef John
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
- Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
- Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g
YUCA FRENCH FRIES
Steps:
- Place the sliced yuca in a large pot and cover with water. Bring the water to a boil and then lower the heat and simmer for 15 to 30 minutes - the time can vary a great deal, because yuca can vary greatly in its woodiness. You want the yuca to still be a little firm - just tender enough to pierce it with a fork. Drain the yuca and place it on a cutting board to cool for a few minutes. When the yuca is cool enough to handle, cut it into 1/2-to-3/4-inch planks. (If there are any woody cores to the tubers, discard them.)
- Heat the oil in a large skillet or French fryer to 360°F, and fry the yuca. Remove to paper towels to drain. Season with salt and pepper, and drizzle with Sour Orange Mojo .
YUCA FRENCH FRIES
Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.
Provided by The Messy Cook
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g
OVEN FRIED CHICKEN AND FRENCH FRIES
A brilliant, healthier alternative to fried chicken and French fries without losing irresistible flavour and crunch.
Provided by English_Rose
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 400°F In a small bowl whisk the egg, egg white and Dijon mustard until smooth.
- Place the Melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper and blitz to create textured breadcrumbs (leave some pieces about the size of currants).
- Dip a chicken breast in the egg mixture, coating it thoroughly and then dredge in the breadcrumbs, patting and turning frequently until well coated.
- Place the chicken on a baking sheet and bake for three minutes, and then lightly spray the top of each chicken breast with oil.
- Bake for five minutes more then turn. Spray lightly with the oil again and bake for a further six minutes. This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.
- Meanwhile, remove the potato strips from the iced water and pat dry.
- Put potatoes and salt in a plastic bag or lidded box and spray with oil for about three seconds. Shake, to coat the potatoes well with oil and salt.
- Lay the potatoes on a baking tray, ensuring they do not touch each other, and spray lightly with the oil. Bake for about seven minutes, turn, bake for a further seven minutes and turn again and bake for another five minutes until golden and cooked. Serve immediately.
Nutrition Facts : Calories 384.3, Fat 4.2, SaturatedFat 1, Cholesterol 121.3, Sodium 596.8, Carbohydrate 48.2, Fiber 5.2, Sugar 1.6, Protein 36.6
More about "rotisserie chicken with fried yucca root french fries recipes"
ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT (FRENCH FRIES)
From tedhikheer.com
HOW TO COOK A CRISPY, JUICY ROTISSERIE CHICKEN ON THE GRILL - KITCHN
From thekitchn.com
HOW TO MAKE YUCA FRIES - MY DOMINICAN KITCHEN
From mydominicankitchen.com
ROTISSERIE CHICKEN WITH FRIED YUCCA ROOT FRENCH FRIES …
From tfrecipes.com
RECIPE: ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT (FRENCH FRIES)
From cooktime24.com
SOUTH AMERICAN YUCA FRIES (YUCA FRITA) RECIPE - THE …
From thespruceeats.com
ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ROTISSERIE CHICKEN WITH FRIED YUCCA ROOT - FOOD NETWORK
From foodnetwork.co.uk
ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT – RECIPES NETWORK
From recipenet.org
FRIED YUCA | CRISPY OUTSIDE, TENDER INSIDE, & DELICIOUS …
From imhungryforthat.com
LATIN AMERICAN CUISINE: HOW TO MAKE FRIED YUCA - SERIOUS EATS
From seriouseats.com
ROTISSERIE VS FRIED CHICKEN: WHICH ONE WILL WIN YOUR TASTE BUDS?
From cookindocs.com
THE DAILY MEAL
You'll also love